Chiara Dall\'Asta is Associate Professor in Food Chemistry, Department of Food and Drug, University of Parma. Her research activity is mainly focused on toxic/bioactive compounds in food and their mechanism of action. In particular, she is among the leading scientists in the field of modified mycotoxins, addressing in particular their formation in plants, their stability along the food processing chain, and their toxicological relevance. Recently, she\'s moved towards the application of metabolomics and lipidomics for studying the interaction between biological systems. She has been member of 3 Working Group of the European Food Safety Authority, being co-author of 8 scientific opinions. She is author of more than 135 full paper articles.